I have a lot of really bad habits.
Believe it or not, I do.
It all started back in the day when I was a wee little lass (and apparently I am now Irish? Wait, I am!). One of my all time worst habits was biting my fingernails. I don’t know where it came from, but when the nerves came out, or I was bored, you could find my fingers in my mouth. I think they invented Purell just for the sake of my germy fingers touching every surface I could find. And that, my friends is why you should never touch anything a child happens to touch. Just sayin’.
The bad habits never stopped there, of course. There were the few times in my life when I maybe put a drink back into the refrigerator with only one sip left — you know, just in case I got thirsty later and wanted to drink that one last backwashed sip. Because there’s nothing like saliva and spit to make your morning a little brighter. Too much? Probably.
Thankfully, I have outgrown that habit, and I am someday hoping the Husband will as well. Until then though, let’s focus on the bad habits I still have. Despite the one sip left habit, I can assure you I was never part of the spoon stealing club. Although I may have been known to stuff a few wrappers in the couch cushion in my day when I was younger.
And I am talking myself out of ever having kids as I type this.
So, let’s talk about the bad habits that still exist in my life. Because someone (read: me) is not perfect. Ever. Never. Without a doubt 0%.
There might be a teeny tiny chance that I still don’t put more toilet paper on the roll after I use the last square.
I may or may not leave tea cups by my bedside until at least four accumulate and the Husband knocks them over while I’m hollering at him to make the bed. Thankfully, the Husband does not have a bad habit of holding things against me, of this I am sure.
I let a pile of clothes accumulate next to my bed where I change into my sweats every day after work (about 3 seconds after I make it into the door might I add).
My worst habit of all?
I’m. So. Rude.
Seriously, who neatly cuts out the best part of a baked good just so she can have the buttery, cinnamony, streusely part to herself?
This girl.
And you would too if you had a scuffin.
Let’s talk about scuffins for a second, if you don’t mind. I remember long ago, back in the day (read: last summer) when scuffins were all the craze. Muffin Mama mixed with Daddy Scone produces some kind of hybrid baked good that makes you feel like you are eating a little piece of heaven. I was going back through some of my old recipes when I discovered it wasn’t such a bad thing to get inspired by old pictures.
I saw the apples. I grabbed the oats. I tasted butter and cinnamon in my mouth (quite literally since I ate it off the spoon). It was just meant to be.
Cinnamon Apple Streusel Scuffins
Makes: 6 large scuffins
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15-18 minutes
Total Time: 25-28 minutes 
For the Scuffins:
- 2 cups all purpose gluten free flour (I use Bob’s Red Mill)
- 1 cup gluten free oats
- 1-1/3 tsp. baking soda
- 1 flax egg (1 tbsp. flax + 3 tbsp water)
- 1 cup almond “buttermilk” (1 cup almond milk + 1 tbsp. lemon juice)
- 2 tsp. vanilla extract
- 1/2 tbsp. apple cider vinegar
- 2 tbsp. applesauce
- 1/4 tsp. salt
- 1 tbsp. cinnamon
- 2 apples, chopped
- 1/4 cup agave nectar
For the Streusel topping:
- 1 tsp. vegan margarine
- 1/4 cup evaporated cane juice (or sugar works just fine)
- 1 tsp. flour
- 1 tsp. cinnamon
Directions: In a small bowl, mix your 1 cup almond milk and 1 tbsp. lemon juice — stir and set aside for 5-10 minutes. In another small bowl, greate your flax egg by mixing 1 tbsp. ground flax with 3 tbsp. warm water — set aside for 3-5 minutes to allow to “gel”.
In a large mixing bowl, mix 2 cups flour, 1 cup oats, 1 and 1/3 tsp. baking soda, 1/4 tsp. salt, and 1 tbsp. cinnamon together. Stir until all dry ingredients are well incorporated. In another medium sized bowl, mix your almond buttermilk, flax egg, 1/2 tbsp. apple cider vinegar, 2 tbsp. applesauce, and 1/4 cup agave nectar — gently whisk into the dry ingredients and stir until batter is smooth. Gently fold in chopped apples.
In another small bowl, mix the 1/4 cup evaporated cane juice, 1 tsp. flour, 1 tsp. cinnamon and cut in the 1 tsp. vegan margarine until mixture becomes “crumbly”.
Scoop six equal sized portions of batter onto a greased baking sheet (don’t worry, I swear it won’t all spread out and create a giant mess!) and top with sprinkles of the streusel topping. Bake in a 400 degree Fahrenheit oven for 15-18 minutes, or until golden brown. Enjoy!
And in case you’re unaware — streusel is really hard to spell. Try it. You’ll always want to put the ‘u’ before the ‘e’. Thank God for spell check.
Thankfully I don’t have to share these with anyone — because let’s face it.. not sharing my food is another one of my bad habits.
The end.
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